Cranberry Goat Cheese-Stuffed Chicken Breast with Sage Demi-Glace
and roasted Brussels sprouts
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The sweet, soft tang of goat cheese melds perfectly with the slightly sour cranberries, in this Thanksgiving-inspired dinner that won't leave you with a tryptophan hangover. The sage-y sauce is better than your Aunt's gravy (we won't tell her) and these seasoned Brussels sprouts beat any green bean casserole by a wide mile. So shove it, Turkey Day! Whoops, we mean, have a lovely holiday with your friends and family. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and halve shallot. Cut into ¼" slices.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Coarsely chop cranberries.
Stem sage and coarsely chop.
Start the Brussels
Place shallot, Brussels, and garlic on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables.
Spread into a single layer on one side. Roast in hot oven, 10 minutes.
Remove from oven. Brussels will finish cooking in a later step.
While Brussels roast, prepare chicken.
Prepare the Chicken
Pat chicken breasts dry.
Place chicken on a cutting board and cover with plastic wrap. Use a heavy object to pound to an even ¼" thickness. You may also use a gallon bag for easier clean-up.
Divide goat cheese (crumbling with your hands if needed) and cranberries evenly between chicken breasts, placing filling in center of meat.
Fold chicken in half over filling. Be sure filling stays inside chicken. If needed, use a toothpick to help seal. Season chicken with a pinch of salt and pepper.
Roast Chicken and Finish Brussels
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add stuffed chicken to hot pan and sear until browned, 4-6 minutes per side.
Transfer chicken to empty side of prepared baking sheet. Reserve pan; no need to wipe clean.
Gently flip Brussels. Roast again until Brussels are tender and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.
Rest roasted chicken 5 minutes. Slice chicken if desired.
While chicken rests, make sauce.
Make Sauce and Finish Dish
Return pan used to sear chicken to medium-high. Add demi-glace, 1 Tbsp. water, sage, and a pinch of salt and pepper to hot pan. Bring to a simmer.
Once simmering, cook until liquid is reduced by half, 4-5 minutes.
Remove from burner and swirl in butter.
Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
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